Main Menu

Arancini al Tartufo

Rice balls with black truffle<br /> and parmesan cheese

Gnocchi al Tartufo Nero

Potato gnocchi filled with black truffle in pecorino fondue, lemon zest and honey

Risotto con Spugnole, Porcini e Tartufo Nero

Risotto with black truffle, morel and porcini mushrooms

Tagliolini al Tartufo Nero

Fresh egg pasta, with fresh black truffle

Mozzarella in Carrozza

Mozzarella in deep fried bread with garlic and anchovy sauce

Carpaccio

Very thin sliced raw fillet of beef with mustard dressing, parmesan cheese and rucola

Avocado al Forno Gratinato Con Granchio e Parmigiano

Avocado with crab, baked in lobster sauce, cream, brandy, tomato and parmesan cheese

Melanzane al Forno “V”

Baked sliced eggplant, with parmesan cheese and tomato sauce

Calamari Fritti

Deep fried squid

Prosciutto and Melone

Parma ham and melon

Cozze and Vongole

Fresh mussels and clams in white wine, cherry tomato, garlic, rosemary and parsley

Insalata di Pesce

A mixture of squid, prawns and octopus marinated in extra virgin olive oil, garlic and lemon juice

Salmone Affumicato Con Granchio

Smoked Scottish salmon, with fresh crab

Avocado Bernardo

Avocado with lobster, scampi and prawns, served with cocktail sauce

Bresaola Della Valtellina

Cured sliced beef with rocket salad, topped with shavings of parmesan cheese, extra virgin olive oil and lemon juice

Tricolore Salad “V”

Avocado, tomato and mozzarella

Gamberoni Salsa Piccante

Grilled prawns served with tomato sauce chilli and a dash of cream

Cozze all’arrabiata

Fresh mussels in a spicy tomato sauce with chilli and garlic

Asparagi Dorati “V”

Fresh asparagus, gratinated with hollandaise sauce

Signor Sassi’s Special Salad

Mixed salad with chopped asparagus, avocado, baby artichokes and mozzarella cheese

Minestrone al Soffritto

Homemade vegetable soup

Zuppa di Aragosta

Mediterranean Lobster soup

Zuppetta di Pesce

Fish soup.

Pasta Fagioli

Borlotti beans and pasta soup

Risotto all’Aragosta

Lobster risotto

Spaghetti Carbonara

Spaghetti in cream, bacon, egg yolk and parmesan cheese

Linguine al Pesce

Pasta with shell fish, garlic and tomato sauce

Penne Romana

Short pasta with Italian bacon, onions, garlic and tomato sauce, Served with parmesan shavings

Tagliolini Con Granchio

Very thin egg pasta with hand-picked Cornish crab, sweet Sicilian cherry tomatoes, saffron and a touch of cream

Tagliatelle Montecarlo

Pasta ribbons served with diced monk fish, shallots, white wine, chilli, tomato and cream sauce

Fettuccine Alfredo

The original recipe for this fettuccine pasta, imported from Rome, tossed with butter, cream and parmesan cheese. A unique experience

Spaghetti alle Vongole

Spagheti with baby clams, tomato sauce and garlic

Penne Arrabiata “V”

Short tubes of pasta in a spicy tomato sauce with chilli and garlic

Tris Di Pasta

Three different types of pasta chosen by our head chef

Paccheri con Ragu Napoletano

Large pasta tubes with classic beef ragu

Spaghetti al Pomodoro e Basilico“V”

Thin spaghetti with san marzano, tomato, garlic and fresh basil. Slightly spiced

Ravioli Tino

Stuffed with ricotta cheese and spinach in Aurora sauce, with prawns and rocket salad

Tortellini al Gorgonzola e Asparagi “V”

Stuffed pasta with gorgonzola in cream, gorgonzola cheese and asparagus

Gnocchi Con Scampi

Scampi with dumplings made of 50/50 potatoes and flour in fresh tomato, brandy, garlic and cream sauce

Frittura Di Pesce Portofino

Deep fried calamari, prawns, scampi and scallops served with tartare and sweet chilli sauce

Gamberoni Diavola

Mediterranean prawns with fresh chilli, garlic, white wine and olive oil

Dover Sole

Plain grilled Dover sole

Lemon Sole Carlo

Grilled and served in a white wine and mushroom sauce

Lobster

Thermidor or grilled with garlic butter

Pollastrino Diavola

Baby chicken, grilled with rosemary, chilli and garlic (Allow 20 mins for cooking)

Cotoletta di Vitello Burro e Salvia Or all Milanese

Veal cutlet in butter and sage or flattened in bread crumbs

Saltinbocca alla Romana

Sliced veal with ham, cooked in white wine and sage

Scaloppine al Limone

Veal cooked in butter and lemon

Pollo Marinato alla Carbonella

Charcoal grilled, marinated breast of chicken in Tuscan extra virgin olive oil with garlic, crushed black peppercorns, capers and lime juice

Abbacchio Ligure

Baked rack of lamb with red wine and mixed herbs

Scaloppa alla Milanese

Veal escalope pan fried in bread crumbs

Fegato Burro e Salvia

Pan fried calves liver in butter and sage

Ossobuco

Traditional dish of Lombardia. Veal knuckle, slow cooked and served with saffron risotto

Suprema di Pollo Principessa

Pan fried breast of chicken with white wine, mushrooms and cream sauce, garnished with asparagus

Pollo Lucullo

Chicken breast in bread crumbs stuffed with spinach and garlic butter on a light parsley, garlic and cream sauce

Scalloppine Joselina

Veal cooked in cream, brandy, Mustard seeds and chopped mushrooms

Filetto al Pepe Verde

9oz fillet steak served with creamy brandy and green pepper corn sauce

Bistecca alla Griglia

9oz 28 days hung Aberdeen Angus sirloin steak, cooked to your liking served with Bearnaise sauce

Kobe Beef

The meat is heavily marbled which gives it a deep succulent flavour and buttery texture

T bone Steak

20oz (please allow 25 minutes to cook) Grilled and served with Bearnaise sauce

Tagliata di Filetto di Manzo

Sliced prime Scottish fillet of beef, with balsamic, brandy flambé and rocket leaves

Filetto alla Griglia

28 days hung fillet of beef cooked to your liking Served with béarnaise sauce

French Beans

tossed in butter and shallots

Zucchine Fritte

fried courgettes

Petit Pois

With onions and bacon

Broccoli

French Fries

Funghi Trifolati

Sauté mushrooms with white wine and garlic

Sauté Potatoes

Plain or with bacon and onion

New Potatoes

Pomme Pureé / with Truffle

Spinach Sauté

With garlic, chilli and Worcestershire sauce

Mixed Salad

Rucola Salad

Tomato and Onion Salad